Located in Ampuis, the cradle of the Côte-Rôtie, Domaine Guigal was founded in 1946 by Etienne Guigal who arrived in the region in 1923 at the age of 14. Guigal has contributed enormously to putting this appellation on the map. In 1961, the young Marcel Guigal took over the reins. Driven by a desire to produce high quality wines, this young vigneron undeniably changed the perception of Côte-Rôtie wines. Nowadays, the brilliant oenologist Philippe Guigal – Marcel's son – runs the estate.
The vineyard now also runs over to the Rhone valley's prestigious appellations of Côte-Rôtie, Condrieu, Saint-Joseph, Hermitage, Gigondas, Crozes-Hermitage. They are all vinified and matured in the cellars of Ampuis. Marcel Guigal and his son Philippe continue to devote considerable care to all of the winemaking process: low-intervention viticulture, work done entirely by hand, given the parcel's location on a 45 degree slope, vinification in temperature-controlled, stainless steel vats, maturation in new oak barrels for 42 months, to allow the wine to fully develop its aromas etc. The house produces three cuvées “prestige” - La Landonne, La Mouline et La Turque – a sublime trilogy which wine connoisseurs go mad for.
The headquarters of the estate is the Château d'Ampuis, a jewel of the Renaissance which is listed as a Historic Monument. The Guigal signature is one of the most emblematic of the Rhone Valley, it shines for its infallible constancy and rigorous grape production.

The Saint-Joseph Cap Nord of Domaine Combier is a single varietal of Syrah grown on plots of the villages of Serves and Gervans. They are blessed with south-western exposure and fructified on soils of slightly sandy decomposed granite, called loess. Their yields are limited to 35 hl/ha. Grapes are harvested by hand and the berries are vinified in small vats with some punch-down to extract their substance and colour. The wine is then aged in four-year-old barrels for 12 months. This single vineyard cuvée can be enjoyed when young but decanting is recommended at least one hour before serving to savour all its fruity floral and spicy aromas.